Spoon Bread

Ingredients

• 1 c. Darigold milk
• 3 Tbsp. sugar
• 1 Tbsp. salt
• 1 1/2 Tbsp. shortening
• 1 c. warm water
• 2 yeast cakes (Fleischmann's active dry or compressed)
• 4 1/2 cups sifted enriched flour

Method

1. 1

   Scald milk and stir in sugar, salt, and shortening.

2. 2

   Cool to lukewarm.

3. 3

   Measure warm water and stir in yeast until dissolved.

4. 4

   Add milk mixture and flour.

5. 5

   Stir and blend well.

6. 6

   Cover and let rise about 40 minutes (double in bulk).

7. 7

   Stir down.

8. 8

   Beat vigorously 1/2 minute; turn into greased baking pans.

9. 9

   Let rise 1/2 hour or double in bulk.

10. 10

    Bake 1 hour.

As published

This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 10. The excerpt below is the record exactly as published.

SPOON BREAD Scald 1 c. Darigold milk and stir in: 3 Tbsp. sugar 1 Tbsp. salt 1 1/2 Tbsp. shortening Cool to lukewarm. Measure in a bowl: 1 c. warm water 2 yeast cakes (Fleischmann's active dry or compressed) Stir until dissolved. Add the above milk mixture and 4 1/2 cups sifted enriched flour

Cook this with the app: pantry check, scaling, and the assistant.